Speaking of not delicious body, I have a habit of craving for a certain food whenever I am not feeling well. Strangely, the food I mostly crave is one of the so many delicious Padang dishes named Spicy Prawn with Stinky Beans or in Bahasa we call it Balado Udang Petai. And believe it or not, it always works, the dish can cure me whenever my body is not delicious.
I have learned how to cook Udang Balado Petai from one of Periplus Mini Cookbooks – Spicy Padang Cooking which was written by the famous Indonesian Culinary Expert Mr. William Wongso together with Hayatinufus A.L. Tobing. When I first learned how to cook a dish, I followed the recipe to the letter. But after sometimes, I found my own version of every recipe I’ve learned either from books or TV programs.
This is my version of Balado Udang Petai, the adaptation of Spicy King Prawns by William Wongso and I gave it a new name:
The Balad of Sexy Prawn and Stinky Bean
Ingredients:
500 gram of fresh large prawns note: in Indonesia I use Udang Topi; some people like the prawn to be peeled but I like them un-peeled but the head taken out.
Vegetable oil for deep frying
2 tablespoons of freshly squeezed lime juiceVegetable oil for deep frying
Pinch of salt
20 peeled whole mature stinky beans
10 red finger-length chilies, finely sliced
3 cloves garlic chopped
5 shallots, finely sliced
1 medium tomato, deseeded and chopped
1 teaspoon sugar; optional
Pinch of salt
2 kaffir-lime leaves
To make the seasoning, grind all ingredients, except the kaffir-lime leaves, to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the moisture turning.
Rub the lime juice and salt onto the prawns. Set aside for a few minutes then drain the prawns and pat dry with towel paper
Heat the oil in a wok in high heat. Deep fry the prawns, a handful at a time about 1 minute or so for each batch. Remove and drain on towel paper
Heat 3 tablespoons of vegetable oil in a wok over medium heat, Stir fry the stinky beans with the seasoning and kaffir-lime leaves until fragrant and cooked around 5 minutes. Add the fried prawns and mixed well and blended but don’t over cooked the prawn. Discard the kaffir-lime leaves and serve immediately with rice
I assure you that this Balad of Sexy Prawn and Stinky Bean is dangerously delicious. I love it and I believe that many Indonesians and Asians love it too although some people don’t want to admit it or eat it in public because the dish contains stinky bean so it is considered dangerous to self-image.
It’s hard to ignore Mr. Stinky Bean. You’ll either love it or hate it. Stinky Bean has bright green color and shape of plump almond and has a rather peculiar smell. The bean itself is not particularly stinky but once you eat it, you will begin to notice things. The effect on your breath will be worrying. And when you burp, and if you eat stinky beans you will burp, you’ll get to taste of the stinky aroma all over again
A few months ago in KL, I and a German colleague went to a shopping mall next to our hotel for dinner. Being an Anthropologist, my colleague wanted to taste the real local food so I took her to one of the local Malaysian Restaurants. I suggested her to try the famous nasi lemak and for myself I ordered steam rice and Sambal Udang Petai which is quite similar to Indonesian Balado Udang Petai. When our foods were served, my German colleague could not resist to try this dangerously delicious dish, so she did try it even after I warned her about the stinky beans.
Surprise, surprise, she immediately fell in love with the dish and finished it up. Wow, a German lady fell in love with Mr. Stinky Bean
What is so special about this Mr. Stinky Bean?
Known to the botanist as Parkia speciosa, stinky bean
are known to help in treating depression, premenstrual syndrome or PMS, blood pressure, diabetes, obesity and constipation.
Really?
No wonder this dangerously delicious dish can cure me when ‘my body is not delicious’.
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